Cocoanut Pie

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Corn + nutmegtop 10% of all pairs
   Smell alikemoderate
   Cooked together563 recipes

   Shared aroma: estragole (anise, licorice).

2. Corn + teatop 11% of all pairs
   Smell alikemoderate
   Cooked together89 recipes

   Shared aroma: (e)-2-octenal (fatty, green).

3. Tea + nutmegtop 13% of all pairs
   Smell alikemoderate
   Cooked together202 recipes

   Shared aroma: 4'-methylacetophenone (bitter almond).

4. Butter + corntop 14% of all pairs
   Smell alikemoderate
   Cooked together7,345 recipes

   Shared aroma: 2,3-pentanedione (butter, sweet).

5. Butter + nutmegtop 16% of all pairs
   Smell alikemoderate
   Cooked together24,377 recipes

   Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs

Set the custard and give the pie its structure and richness.

Coconut (in the method)

Adds moisture, flavor and chewy texture to the filling.

Milk (in the method)

Makes up the liquid base that the eggs set into a custard.

Corn starch

Thickens the filling so it holds its shape when cut.

Sugar

Sweetens the filling and helps the topping brown.

Butter

Adds fat for richness and a tender texture.

The step that matters

Swap the nutmeg

How well each one fits the dish's main ingredients (sugar, butter, corn, tea, egg):

1. Cinnamonfits better
2. Nutmegthe original
3. Gingerfits less well
4. Tarragonfits less well

Fit is the average pairing score against sugar, butter, corn, tea, egg. Candidates are from the same food group and used in at least 100 recipes.